Ingredients
Sugar, ground ALMONDS 30, 6%, cocoa butter 30, 5%, emulsifier (Sunflower lecithin).
100 YEARS OF COMMITMENT
ABOUT VALRHONA
OUR COMMITMENTS
Our Mission Proud to be B-Corp® Our Cocoa PartnersPRODUCT
LABORATORY RANGE
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THE PREMIUM CHOICE OF FRENCH PASTRY CHEF
PRODUCT INFORMATION
Country of origin
France
Packaging Format
3kg bean bag
Best by
14months
Ingredients
Sugar, ground ALMONDS 30, 6%, cocoa butter 30, 5%, emulsifier (Sunflower lecithin).
Storage recommendations
Close hermetically the product to protect its properties and store it between 16 and 18°C.
Allergen
This product may contain traces of gluten.MILK (Made in a facility that uses milk).
Recommended application
IDEAL FLAVOR PAIRING
PRODUCT APPLICATION
RECIPES
ALMOND INSPIRATION ENTREMET
An original recipe by David Briand, Pastry Chef at École Valrhona. Makes six 16 x 3.5cm desserts
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